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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
This is my take on Martha Stewart’s one-pan pasta. I wanted to create a luxurious version that tasted decadent but took no time at all. I used fusilli instead of spaghetti. The shorter pasta lends itself to easier maneuverability in the pan. The addition of heavy cream turned this into a creamy sauce and swapping canned chopped tomatoes for the cherry tomatoes meant that it can be made at the last minute and didn’t require any extra labor. The result was a delectable dish that was fast, easy and felt fancy. Every college student should have this recipe.
—Rose
Ingredients
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1 pound
Fusilli pasta
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1
14.5 ounce canned chopped tomatoes
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1
Onion thinly sliced ( slice as thinly as possible so onion will melt in the sauce)
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4
Cloves of garlic, thinly sliced
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1/2 teaspoon
Red pepper flakes
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6
Basil sprigs 4 for the pasta plus 2 extra for garnish
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2 1/4 cups
Water
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2 cups
Heavy cream
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2 teaspoons
Salt
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2 tablespoons
Butter
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1/2 cup
Parmesan cheese
Directions
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Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, salt, water and heavy cream in a large 14 inch or 5qt sauté pan.
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Bring to a boil over high heat stirring occasionally. When it reaches a boil reduce heat to medium-high stirring frequently until the pasta is al dente and the mixture has started to form a creamy consistency. should take about 9-11 minutes. If it looks a bit watery don't worry it will thicken a bit as it sits. If your mixture looks dry add another 1/4 cup water until you reach your desired consistency.
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Add butter, turn off heat and add Parmesan. Taste for seasoning and sprinkle with basil leaves (torn or whole) and extra parmesan if desired.
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